Brix Dropping
The Sangiovese, Zinfindel, and Barbera have all processed around half of their total sugar (Brix 11-12). The Cabernet Sauvignon is moving much slower, with the brix dropping by only one point over night (22). The cap has formed and there’s plenty of carbon dioxide being released, so I’m not worried about it. The temperature of the first three was right at 70, the cab was around 68.5. I opened the doors into the main shop area in an attempt to cool them down a bit (it was colder in there). Looks like we may be pressing two or three of them this weekend.